Cheddary Chicken Pot Pie
Cheddary Chicken Pot Pie combines tender chicken, broccoli, and a creamy, cheesy filling with a flaky pancake mix topping. This comforting dish offers savory flavors with a hint of Parmesan and cheddar, perfect for a family dinner or cozy gathering, providing a hearty and satisfying meal for all ages.
Ingredients
- 1 can (10 3/4 oz.) condensed cream of chicken soup ⓘ
- 1 cup milk, divided ⓘ
- 1/2 cup chopped onion ⓘ
- 1 package (3 oz.) cream cheese, softened ⓘ
- 1/4 cup chopped celery ⓘ
- 1/4 cup shredded carrots ⓘ
- 1/4 cup grated Parmesan cheese ⓘ
- 1/2 teaspoon salt ⓘ
- 3 cups cubed cooked chicken ⓘ
- 1 package (10 oz.) frozen chopped broccoli, cooked and drained ⓘ
- 1 egg ⓘ
- 1 tablespoon vegetable oil ⓘ
- 1 cup buttermilk complete pancake mix ⓘ
Instructions
- In a large saucepan, combine the condensed cream of chicken soup, 1/2 cup of milk, chopped onion, softened cream cheese, chopped celery, shredded carrots, grated Parmesan cheese, and salt.
- Cook and stir until the mixture is hot and the cream cheese is melted.
- Stir in the cooked and cubed chicken and cooked broccoli; heat through.
- Pour the mixture into an ungreased 2-quart baking dish.
- In a medium bowl, beat the egg, 1 tablespoon of vegetable oil, and the remaining milk.
- Add the pancake mix and shredded cheddar cheese; blend well.
- Spoon the batter over the hot chicken mixture in the baking dish.
- Sprinkle with almonds, if desired.
- Bake uncovered at 375°F for 20 to 25 minutes until golden brown.
Nutrition & Diet Analysis (per serving)
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).